In a large sauté pan, brown smoked sausage. Use white wine to de-glaze pan and pour glaze over browned meat. Set aside. In a large stock pot, heat oil and add onions, peppers, celery and garlic. Sauté until celery and onions are translucent. Add diced tomatoes, kidney beans, spices and tomato paste and stir thoroughly. Add browned smoked sausage and stir thoroughly. Reduce heat to medium/low and simmer for 40 minutes, stirring occasionally.

In a large sauté pan, heat oil and sauté shrimp, scallops and oysters in Cajun seasoning and Old Bay until done. Add seafood to stock pot. Use white wine to de-glaze pan and pour glaze into stock pot. Add crab base to taste, then simmer 20 more minutes. Garnish each portion with shredded smoked Gouda cheese and chopped cilantro.